Sichuan Chicken (Kou Shui Ji)
A classic Sichuan dish featuring tender poached chicken, sliced and drenched in a spicy, tangy, and aromatic sienna-colored chili oil sauce. It is served over a bed of shredded green cabbage and garnished with fresh minced scallions and green onion rings, all presented cleanly and professionally.
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35 min
Medium
Sichuan / China
4 servings
The story behind
Kou Shui Ji, is a cornerstone of Sichuan cuisine, known for its bold 'ma-la' (spicy and numbing) sauce. This recipe captures the essence of tradition, where the chicken is steamed or gently poached to maintain its moist texture, while the vibrant sienna-colored chili oil adds layers of complexity. Flawlessly presented over a bed of crisp cabbage and crowned with freshness, it reflects a high-quality aesthetic that balances the rustic with the refined, perfect for a family gathering. The aesthetic is clean and professional.
Instructions
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1Steam or gently poach the chicken until tender; let cool and slice into thin pieces against the grain.
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2Finely shred the green cabbage and create a professional base in a transparent fluted plate.
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3Aesthetically arrange the sliced chicken pieces over the shredded cabbage.
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4For the sauce: Whisk the vibrant sienna-orange Sichuanese chili oil with soy sauce, black vinegar, sugar, and salt; generously drench the chicken and cabbage with this blend.
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5Finalize by garnishing with minced scallions and precise rings of green onion stalk for a clean, appetizing presentation.
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6Serve immediately with wooden chopsticks for an authentic experience.
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